Gluten Free Bran Muffins

These gluten free bran muffins are tender and satisfying, with the wealthy style of honey and molasses. Made with a mix of gluten free flour and chewy oat bran.

Why this recipe works

These muffins are hearty and satisfying, with a young, chewy crumb and the advanced, earthy sweetness of molasses and honey.

I grew up within the 80s when bran was a really large deal. So was margarine, although, so you’ll be able to’t win all of them. Made with about half all goal gluten free flour and half bran, these muffins are comparatively excessive in fiber, and hold you good and full. 

Oat bran has extra soluble fiber than wheat bran, and wheat bran has extra insoluble fiber, so it is higher for digestion. The gluten free oat bran I purchase says “scorching cereal” on the label, but it surely’s simply small oat bran flakes.

Recipe substances

Listed below are the substances you will must make these cookies with a quick rationalization of the aim of every:

• Gluten free flour: Is simpler than oat bran at creating construction for the muffins, so a very good high quality mix is admittedly vital right here. My favourite blends are Higher Batter’s basic mix and Nicole’s Finest multipurpose with added xanthan gum.
• Oat bran: The fibrous outer layer of the oat groat, it is wealthy in soluble fiber. It’s extremely chewy, and absorbs plenty of moisture. I used to make these muffins with rice bran, which is the outer layer of brown rice grains, but it surely’s not broadly accessible. I now use Bob’s Pink Mill’s oat bran scorching cereal, which is comparatively straightforward to search out. Simply be sure you select the bag that clearly says it is “gluten free.”
• Xanthan gum: With out a binder like xanthan gum, most gluten free baked items could be unpleasantly crumbly. To assist these muffins rise tall, even if you happen to’re utilizing a mix like Higher Batter that already incorporates an acceptable quantity of xanthan gum, you will add 1/2 teaspoon extra xanthan gum. For those who’re utilizing Nicole’s Finest, which incorporates no gum, add 1 teaspoon. Bob’s Pink Mill 1-to-1, which also needs to work right here, incorporates some gum however not sufficient, so add 3/4 teaspoon extra.
• Baking powder and baking soda: Assist the muffins rise and brown within the oven. Make certain yours is recent.
• Salt: Brightens the opposite flavors.
• Buttermilk: Brings the batter along with moisture, reacts with the baking soda to create rise, and provides a flavorful tang. Don’t use milk (even when it has been soured with lemon juice) as an alternative, which incorporates an excessive amount of moisture. As an alternative, strive 1/2 cup bitter cream or plain Greek-style yogurt + 1/2 cup milk. You too can use 1 cup plain kefir.
• Molasses: Provides shade, moisture, taste and earthy, caramel-like sweetness.
• Honey: Provides moisture, taste and a delicate floral sweetness.
• Vanilla: Provides depth of taste.
• Eggs: Add rise and construction that holds because the muffins cool after baking.
• Butter: Provides moisture, buttery taste, and tenderness to the crumb. When creamed with the sugar, provides air to the batter.
• Granulated sugar: Provides sweetness and tenderness by locking moisture within the muffins.
• Gentle brown sugar (not pictured): Sprinkling the uncooked batter in every nicely with about 1 teaspoon of sunshine brown sugar provides some additional taste, sweetness and even texture as a few of it turns into crunchy after melting and cooling. It is optionally available.

make gluten free bran muffins (with step-by-step pictures)

The complete recipe with ingredient quantities is within the recipe card under. This overview is that can assist you envision how one can make them in your individual kitchen:

Whisk dry substances
In a medium-size mixing bowl, whisk collectively the gluten free flour mix, xanthan gum, oat bran, baking powder and soda, and salt. Mix the dry substances nicely to keep away from any clumps that would alter the ultimate outcome.

Whisk some moist substances
Whisk collectively the buttermilk, honey, molasses, eggs, and vanilla individually. Ensure that every little thing is at room temperature for a easy outcome. Whisking these moist substances in a spouted 4 cup measuring cup makes assembling the batter with out spills a lot simpler.

Cream the butter and sugar
Cream room temperature butter with granulated sugar in a stand mixer with the paddle attachment or a big mixing bowl with a handheld mixer for about 3 minutes on medium-high velocity. The combination ought to be pale yellow in shade, ought to have elevated in quantity, and the sugar crystals ought to have dissolved into the butter. This provides air into the batter for taller muffins with a barely extra open, much less dense crumb, which helps counteract the denser tendencies of liquid sweeteners like molasses and honey.

End the muffin batter
To the butter and sugar combination, add the mixed dry substances in 3 batches and the buttermilk combination in 2 batches, starting and ending with the batter. This helps evenly distribute all the substances all through the batter.

Let the batter relaxation
Set the muffin batter apart to relaxation within the mixing bowl for about 20 minutes. It will permit the oat bran to melt, and the substances within the flour mix to swell in dimension, making a thicker batter that rises larger.

Switch the batter
Line the 12 cups of a normal muffin tin and switch the batter evenly among the many wells. Pile the batter towards the middle of every nicely to assist them stand up slightly than out.

Prime the muffins
Sprinkle the tops of the muffin batter in every nicely with about 1 teaspoon mild brown sugar. Attempt to hold the brown sugar from the muffin tin, since it can soften and should burn there.

Bake
Start baking at a better preliminary warmth of 400°F for 7 minutes to activate the baking powder rapidly for a tall rise that units the outer crust into a bigger dome. Decrease the oven temperature to 350°F and bake for one more 12 minutes or till a toothpick inserted within the middle comes out clear. In case your muffins nonetheless aren’t achieved, cut back the temperature to 325°F to keep away from burning the sides and backside.

Skilled ideas

Look ahead to burnt bottoms

Liquid sweeteners like molasses and honey include extra fructose than common granulated sugars, inflicting them to brown extra rapidly within the oven. That may additionally trigger them to burn in the event that they’re uncovered to an excessive amount of warmth for too lengthy. For those who begin to odor one thing burning after the preliminary excessive temperature bake, decrease the oven temperature from 350°F to 325°F till achieved.

Check doneness with a toothpick

Most muffins are achieved baking once they spring again readily whenever you press a fingertip gently into the middle. These muffins are more likely to be overbaked by the point they move that doneness take a look at. As an alternative, take a look at doneness by inserting a toothpick into the middle of 1 towards the middle. If it comes out clear, they’re achieved.

Examine your oat bran label fastidiously

Bob’s Pink Mill makes two kinds of oat bran, and just one is labeled gluten free. Make sure you seize the suitable one off the shelf!

Elements and substitutions

Dairy free

Rather than the butter, I like to recommend making an attempt block-style vegan butter. My favourite manufacturers are Miyoko’s and Soften.

Rather than buttermilk, simply use half unsweetened nondairy milk (like coconut milk within the carton) and half nondairy plain yogurt to imitate the consistency and taste of buttermilk greatest.

Egg free

I believe “flax eggs” would work greatest right here, since they’re extra strong than chia eggs as an egg replacer, and the feel and style may even improve the chew of those muffins.

Oat bran

If you will discover it, strive utilizing rice bran on this recipe. There is not one other substitute for the bran on this recipe, for the reason that recipe was developed to showcase bran. If you would like a fundamental muffin recipe, strive our recipe for straightforward gluten free muffins, a recipe with loads of variations, and no bran.

Honey

Rather than honey, strive utilizing Lyle’s golden syrup or mild corn syrup. Maple syrup is just too skinny and has an excessive amount of moisture to be a correct substitute.

Molasses

The molasses on this recipe actually helps add depth of taste to those bran muffins. You would strive changing it with extra honey, however the total taste of the muffins will not be the identical.